How to make Bhindi Do Pyaza - SK Khazana -
Ladyfingers cooked with plenty of onions and some masalas makes a super side dish
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Ladyfingers (bhindi), Onions (प्याज़ )
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Bhindi Do Pyaza - SK Khazana checkout Quick Bhindi Sabzi, Bendakaya Pulusu, Bhindi Amchur, Bharwan Bhindi . You can also find more Main Course Vegetarian recipes like Exotic Vegetables In Plum Sauce Jhat Pat Tomato Alu Sarson Shalgam Vegetables In Sweet And Sour Sauce
Bhindi Do Pyaza - SK Khazana Recipe Card
Hindi: bhindi
Also called as okra and gumbo in the rest of the world, ladyfingers are had best when cooked fresh. Stuff with a tangy masala, deep-fry to crisp with peanuts, serve in raita or batter fry as pakoras, this finger is definitely an all-rounder! It even takes the sour of lemon or dry mango powder very well. When buying, look for young pods free of bruises, tender but not soft, and no more than four inches long.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Bhindi Do Pyaza - SK Khazana Recipe
Ladyfingers (bhindi) slit without cutting through 300 grams
Onions medium, sliced 2
Shallots 10-12
Fried onion 1/2 cup
Oil 3 tablespo to deep fry
Cumin seeds 1 teaspoon
Coriander seeds crushed 1 tablespoon
Ginger garlic paste 1 tablespoon
Tomato medium, chopped 1
Salt to taste
Yogurt `4 tablespoons
Coriander powder 1 tablespoon
cumin powder 1 teaspoon
Red chilli powder 1 1/2 teaspoons
Turmeric powder 1/4 teaspoon
Chaat masala 1/2 teaspoon
Green cardamom powder 1/4 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Ginger cut into thin strips 1 inch
Fresh coriander sprig for garnish
Method
Step 1
Heat 3 tbsps oil in non-stick pan, add cumin seeds and saute till their colour changes. Add crushed coriander seeds and sliced onions, mix and sauté till golden brown.
Step 2
Add ginger-garlic paste, mix and sauté till raw smells disappear. Add tomato and salt and mix well. Cover and cook till tomato is pulpy.
Step 3
Add yogurt and mix well. Add coriander powder, cumin powder, red chilli powder, turmeric powder, chaat masala and green cardamom powder, mix well and saute for 2-3 minutes.
Step 4
Add coriander leaves, ginger strips, shallots and fried onion, mix well and saute or 2 minutes. Take it off the heat and set aside.
Step 5
Heat sufficient oil in another non-stick pan, add the ladyfingers and deep-fry till crisp. Drain on absorbent paper.
Step 6
Place the pan with gravy mixture back on heat, add the deep-fried ladyfingers and mix well. Cook for 2 minutes.
Step 7
Transfer into a serving bowl, garnish with coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
